1.Basque Flow Heart Cake


4 eggs (3 whole eggs, 1 yolk)

350g of Cream Cheese

60g of Sugar

100g of Light Cream

10g of Cornstarch



  1. Soften the cream cheese with water. Then, add in white sugar and stir evenly.


  1. Add 3 eggs, one egg yolk and cream cheese in 3 separate instances. Stir evenly after each addition and adding in for a second time until it is evenly mixed


  1. Add whipped cream and cornstarch. Stir evenly until it becomes smooth before sieving again.


  1. Place greased paper over the mould. Next, pour in the batter leave to settle until the bubbles are gone before placing it in the oven.


  1. Preheat the oven at 220°C for 15 minutes before baking the batter for 25 minutes. After baking, take it out and leave it to cool. After cooling, place it in the refrigerator to cool for 3-4 hours.



2.Soft Cheese Cookies


120g of Cream Cheese

60g of Butter

67g of Sugar

A pinch of Salt

2 Eggs

3.5g of Baking Powder

190g of Low Gluten Flour

20g of Cornstarch

30g of Milk Powder 30



  1. The butter and cream cheese are softened. Then, add sugar and salt. Next, beat with an electric whisk until the dough expands and turn fluffy white.


  1. Add eggs in portions, continue to beat evenly, sift in low-flour, cornstarch, milk powder and baking powder, and stir until the dry powder is not visible.


  1. Divide the into 10-15g sized portions and shape them round before placing them on a baking tray covered with greased paper. Then, flatten them slightly until they become about 1cm thick slices before placing them in the refrigerator for 10-20 minutes. After that, preheat the oven at 190 degrees Celsius.


  1. Take out the baking tray from the refrigerator and place it into the preheated oven. Heat the oven up to 180 degrees then lower the heat down to 155 degrees Celsius. Bake the cookies for 12 minutes until the bottom will turn golden. Remove the biscuits from the oven and enjoy.



3.Cream Cheese Biscuits


70g Low-gluten Flour

30g Cream Cheese

30g Butter

15g Powdered Sugar

5g Egg Liquid



  1. Beat the softened butter and cream cheese until they have melted. Then, add powdered sugar and beat until the batter becomes large and whitish. Next, pour in the egg and beat evenly.


  1. Sift in low-gluten flour and mix it into the dough.


  1. Roll the dough and wrapped them up in plastic wrap. Next, cut the wrapped dough into squares and then cut them into triangles.


  1. Preheat the oven to 150 degrees before placing it in the oven to bake for 20 minutes. After that, the dish is ready to be served


4.Cookies and Chocolate Jelly Pie


Ingredients for Pie:

45g of Oreo Cookies

30g of Butter

Pie filling:

100ml of Light Cream

50g of Cream Cheese

15g of Cocoa Powder

15g of Sugar

0.5g of Salt

Crushed Cookies



1.Crush the biscuits and mix with butter before baking in the microwave oven for 1 minute. Next, stir evenly, pour the biscuits into a mould and compact it. Then, place the mould in the refrigerator for half an hour.


2.Add light cream, sugar and salt. Whip them for a while before adding in cocoa powder and continue to whip the mixture.


3.Next, add softened cream cheese and whip for a while before adding in cookie crumbs. Stir the mixture for a while before pouring them into a mould and spreading them evenly.


4.Freeze the mould for 2 hours. Finally, sprinkle with cocoa powder on top before serving.




5.Double Cheese Rock Grilled Toast


4 slices of Toast

50g of Cream Cheese

2 slices of Cheese

15g of Caster Sugar

1 Egg

Almond Slices



  1. Place the cream cheese and cheese slices into a non-stick pan. Then, heat them over a medium-low flame until they become smooth. After that, turn off the heat/


  1. Add in caster sugar and eggs. Then, mix evenly.


  1. When the batter becomes smooth, add about 5-10g of. Next, preheat the oven to 180 degrees Celsius.


  1. Spread the mixture evenly on the toast slices. Next, sprinkle with almond slices on top.


  1. Place the toast into the oven and bake at 180 degrees for about 15 minutes until the surface becomes brown. The toasts are now ready to eaten.



6.Soft Heart Cheese Tart


Tart Crust:

75g of Butter

30g of Fine Sugar

120g Low-gluten Flour

10g of Egg Liquid


Cheese Filling:

200g of Cream Cheese

45g of Caster Sugar

75g of Whipped Cream

25g of Milk

2g of Vanilla Extract

5g of Lemon Juice



  1. Mix butter with sugar and beat them until they turn white. Next, add in egg liquid and beat evenly.


  1. Sift in the low-gluten flour and mix it with a spatula. Then, put it into a fresh-keeping bag and press into a dough before refrigerating for about an hour.


  1. Take out the dough from the refrigerator. Next, take out a small piece and warm it slightly with your hands. Then, roll it out between two oiled papers into a dough. After that, put it in a paper cup mould, and press it to fit the shape of the mould.


  1. Puncture some holes with a fork and place it in the oven to bake at 180 degrees for 10 minutes until the tarts turn yellow slightly.


  1. Soften the cream cheese is softened in water. Then, mix it with sugar and stir well. Next, add milk and light cream. Stir them well.


  1. Add vanilla paste and lemon juice one ingredient at a time and stir into a uniform tart filling. Then, put it into a piping bag and squeeze it into the tart crust. Place the finish tarts into the refrigerator and freeze.


  1. Before baking, preheat the oven to 230 degrees. Then, lower the heat to 150 degrees. Take out the frozen Tart and brush it in a layer of egg yolk liquid. Place the tarts in and bake for about 10-15 minutes until the surface becomes golden brown. The tarts are now ready to be served.
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